Setting Up for Success: Processed Meat Product Introductions

Wed. February 1| 8:00 AM - 10:00 AM | Room B-404

New product introductions are an important part of ongoing success for many meat processing companies. This session will cover consumer trends and potential growth areas in the ready-to-eat product arena.  Attendees will learn about the most important factors and challenges in new product introductions, including packaging, product appearance, product texture, product consistency and effective use of line extensions.

Agenda

8:00 a.m.- 8:30 a.m.

Consumer Trends and Growth Areas in Processed Meat Consumption

Patrick Fleming, Director of Market Intelligence and Innovation, National Pork Board

8:30 a.m.-9:15 a.m.

Importance of Internal Appearance, Texture and Effective Use of Line Extensions in Successful Processed Meat Product Introductions

Dr. Joe Cordray, Professor, Iowa State University

9:15 a.m.-9:45 a.m.

Importance of External Appearance, Packaging and Marketing in Successful Processed Meat Product Introductions

Dr. Gustavo Gonzalez, GUSTA Food Safety and Quality Consultants, LLC

9:45 a.m.-10:00 a.m.

Questions and Discussion

Cost: Free

Track: IPPE Free Educational Programs


Educational Partner


Speakers

Dr. Gustavo Gonzalez
Dr. Gustavo Gonzalez GUSTA Food Safety and Quality Consultants, LLC | Role:
Dr. Joseph Cordray
Dr. Joseph Cordray Professor, Iowa State University | Role:
Patrick Fleming
Patrick Fleming Director of Market Intelligence and Innovation, National Pork Board | Role: